1.Butter and flour a 9-inch loaf pan.
2.Into a medium bowl sift together flour, baking powder, baking soda and salt.
3.Put the melted butter and sugar in a large bowl and combine using a hand mixer on medium speed for 1 minute. The mixture will seem slightly granular. Reserve 2 tablespoons of lemon juice for the glaze and then add the rest with the zest to the butter/sugar mixture and continue mixing. Add the eggs one at a time and then the vanilla. Mix until batter is homogenous.
4.Using low speed, add the dry ingredients and the milk alternately in three additions, ending with the milk.
5.Pour the batter into the pan and put in the oven with the rack in the lower rack position. Set the oven to Convection Bake at 325°F for 65 to 70 minutes, or until a cake tester inserted in the center comes out clean.
6.Allow cake to rest at least 10 minutes in the pan until warm. While cake is resting, mix the reserved juice with the confectioners’ sugar until sugar is dissolved. When the pan is cool enough to handle, remove the cake from the pan and put on a wire rack over a baking sheet. Brush glaze all over top and sides of cake with a spatula or pastry brush. Allow cake to cool completely before slicing.
Nutritional information per serving slice:
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Caramelized Onion and Two-Tomato Tart
A tasty and colorful dish to serve as a first course or light lunch.
Active Time: 45 minutes Total Time: 2 hours
Makes one 9-inch square tart 9 servings
1medium onion peeled, halved and sliced
2 garlic cloves, peeled and smashed
2 thyme sprigs, leaves only
2 teaspoons olive oil
1teaspoon kosher salt, divided
½cup mixed red and yellow grape tomatoes, halved
1 sheet prepared puff pastry, defrosted
egg wash (1 large egg and 1 tablespoon water whisked together)
¼ cup plus 1 tablespoon shredded Comté cheese, divided
3 tablespoons fresh ricotta, strained of any excess water
2 large basil leaves
1.Toss the onion with the garlic, thyme, olive oil and ½ teaspoon of the salt in a medium mixing bowl. Put on the baking pan lined with parchment paper and put in the oven with the rack in the middle rack position. Set the oven to Super Steam at 300°F for 30 minutes.
2.While the onion is cooking, toss the tomatoes in the same bowl with ¼ teaspoon of salt. Remove and reserve onion mixture once finished. Replace the parchment and put the tomatoes on the pan and then into the oven. Set to Bake Steam at 400°F for 5 minutes.
3.Roll out the sheet of pastry on a
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